Description
Looking for a delicious and healthy spread that’s both lectin-free and packed with flavor? Look no further than this homemade pecan butter recipe – it’s sure to become your new favorite nut butter; it is mine! Made with just a handful of simple ingredients, including freshly roasted pecans and a touch of sea salt, this easy-to-make recipe is perfect for anyone looking for a nutritious and satisfying snack or mealtime addition. Whether you’re a fan of pecans or simply looking for a tasty and nutrient-rich alternative to traditional peanut butter, this homemade nut butter is sure to delight your taste buds and leave you feeling satisfied and nourished. Give my favorite lectin-free nut butter a try!
Ingredients
- 1 lb (400 grams) of raw pecans
- 1 teaspoon cinnamon (or more to taste)
- 1 pinch Himalayan pink salt, to taste (or a good quality sea salt)
Instructions
- Roast the pecans at 350F for 7 to 10 minutes, watching carefully, so they don’t burn. You want a light toast; if they burn they’ll get bitter. Once done, let them cool.
- Add them to a food processor (or a high-speed blender that works without liquid, like a Vitamix) and start mixing them on high power. Depending on your food processor, you may have to stop several times and scrape down the sides. After about two minutes on high power, the nuts start releasing the oils. Continue until you get the desired consistency (it might take about 5 minutes). If your food processor gets too hot, you can stop for a minute or so.
- Add the cinnamon and the pinch of salt, making sure you don’t add too much salt. Add just a little, mix again and taste, and if you feel it needs more, you can add after, but you can’t take it back if you add too much. This really depends on your taste. You can add more cinnamon if you’d like. Once done, pour into a glass jar, let cool, cover, and store in the fridge for up to two weeks.